Lemon mousse cake
By VicentaLakin
It's the third anniversary of our wedding today
Recipe Recommendations
- low-gluten flour 40 grams
- milk 40ml
- eggs of 3
- fine sugar 40 grams
- salad oil 40ml
- lemon juice 2 tablespoons
- lemon zest appropriate amount
- Nestle Light Cream 250ml
- powdered sugar 40 grams
- gelatin powder 6 grams
- almond slices
- sweetening
- roast
- several hours
- simple
Steps for Lemon mousse cake
1
Prepare material for resupply, with eggs separated in white。
2
The milk and salad oil were mixed into the basin。
3
Low-banded powder sifted into milk salad oil and mixed it evenly。
4
Add the yolk in equal parts。
5
Put the lemon crumbs and a spoonful of lemon juice evenly。
6
The protein is placed in an oil-free basin, which is distributed to thick bubbles and added three times to the fine sugar to the point where it can be pulled out。
7
Take a third of the protein and put it up and down in the cake paste。
8
When it's modulated, the cake is plattered into the protein。
9
The oven is preheated at 180 degrees and burned, and the cake is poured into the baker with the oil sheet, which shakes and removes the bubble and puts it in the middle of the oven for 20-25 minutes. When it's done, you're out of the oven and you're gonna rip the paper open and cool it。
10
When the cake is cooled, the molds are cut and placed in the tray。
11
The glitting powder is placed in two spoons of hot water, insulated from the water to melt。
12
Light cream pours into the pot and adds sugar powder。
13
Send it to 60, with a fine print。
14
A mixture of lemon peels, lemonade and glitting is even。
15
I'm not sure if I'm going to be able to do this。
16
When it's full, the surface is tied with a knife。
17
A shock removes the bubble and puts it in a freezer for four to five hours。
18
Done。